This is an easy and refreshing salad that makes for the perfect light dinner or lunch. I used steelhead, but any pink-fleshed fish will do, including any type of salmon or trout. You could even make it with canned salmon in a pinch. 

Don’t sleep on the lemon zest, as it adds a brightness to this dish that will be missing otherwise. If you don’t have a zesting tool or a rasp, use a vegetable peeler to carefully remove the peel without including much white pith, then mince it finely with a knife. 

I made the garlic optional in the salad, as it adds a punchiness and light heat that may not be up everyone’s alley. I’m always good for it, though!